Chahokhbili is a delicious Georgian dish

Georgian cuisine has always attracted its brightness and piquancy of taste. It is often compared to a Georgian song, because it is also soulful, rich and "many-voiced" thanks to the content of delicious foods and spices. We all heard the names of such dishes as lobio, khachapuri, tkemali and satsivi. But in this article we will talk about the step-by-step recipe chakhokhbili from the chicken. After all, every mistress wants to please her relatives with dishes of the world's cuisines. That's why today we will plunge into the world of Georgian cuisine and consider a step-by-step recipe for Chahokhbili.

What is Chahokhbili?

Chahokhbili is an incredibly tasty dish, which is the hallmark of Georgian cuisine. When this dish only appeared, the main ingredient was pheasant meat, it was from it that the name "chahokhbili" came. This is due to the fact that in Georgian the pheasant sounds like a "dandy". Traditionally, the dish is prepared from poultry meat and the simplest vegetables - tomatoes, onions and bell peppers. All spice is given to the dish spices and herbs.

Chahokhbili is not only an amazingly delicious dish, but also incredibly useful and beautiful! The combination of meat and vegetables has always been considered optimal for the body. And the spices that make up it improve the digestion process and, thanks to its aroma, raise your appetite. It is not for nothing that the inhabitants of the Caucasus have always been considered long-lived. After all, fresh mountain air and proper nutrition are the guarantee of good health and long life.

It is very simple, without special skills, to cook chakhokhbili from chicken in Georgian. A step-by-step recipe for this delicious dish is given below.

Ingredients for the recipe "Chahokhbili from chicken in Georgian"

• Chicken meat - 1 kg. Suitable as a whole chicken or chicken, and thighs and ham.
• Onions - 2-3 pieces of medium size.
• Bulgarian pepper - 3 pieces.
• Tomatoes - about half a kilogram.
• Wine is half a glass.
• Garlic - a few denticles.
• Butter - 40 grams.
• Spicy red pepper - 1 piece.
• Hops-suneli - half a teaspoon.
• Saffron - a third of a teaspoon.
• Fresh greens - dill, coriander, basil.
• Salt.

Below is a step-by-step recipe for chahokhbili from a chicken, which takes only one and a half hours of your time. After all, the process of preparing chaohobili is very simple and does not require any lengthy manipulation. All products used in the dish are simple, and they are always easy to find in any store or market.

Step One - Preparing the Chicken

Rinse the chicken, dry it well with paper towels and cut into pieces. Each piece of meat should be at least fifty grams. The larger you cut meat, the more beautiful the ready dish will look. It is not necessary to use only fillets, meat on bones will give the dish a unique shade of rich meat broth.

Lay the chicken pieces on a well-heated thick-walled frying pan with butter. Do not rush to stir meat often - be sure to wait for the golden crust on each piece and only then turn over. Chahokhbili is a dish that does not tolerate excessive haste in cooking. For best roasting do not lay all the meat at once in a frying pan, but portion by piece, little by little. Once the last batch of meat is cooked, put all the pieces back into the pan, cover and turn off the gas.

Step Two - Preparation of Vegetables

Peeled onions must be cut into thin half-rods or quarters. Remove the Bulgarian pepper from seeds and partitions, after which rinse again. Slice the Bulgarian pepper not too thin slices or straws. With tomatoes, remove peel. The easiest way to do this is after scalding with boiling water. Cut the tomatoes into cubes and start preparing the red pepper.

If you use fresh red pepper and not ground, be sure to wear gloves, because the pepper is so sharp that you can get skin irritation. Gently cut it in half, remove all seeds and rinse well under running water. Cut in very small cubes. Garlic must be cleaned and cut into small pieces. Do not put pressure on garlic, as it will lose all its juice and flavor. Wash the greens thoroughly, dry on a towel and finely chop.

Step Three - Roasting Vegetables

Prepare another hot pan and melt the butter on it. First fry onions on it until golden and soft texture. Finished onion, remove from a frying pan and place to the chicken. On the remaining oil fry the slices of bell pepper and also send them to the chicken.

Step Four - the final quenching of the dish

We return to the frying pan with chicken and vegetables. Add tomatoes to them and, if desired, a couple of spoons of tomato paste, light the gas under the frying pan. We pour wine into the meat and vegetables and sharply increase the fire. Within five minutes we let the alcohol evaporate, after which we reduce the gas to the minimum and extinguish not more than twenty minutes. Add all the spices, except fresh greens, and stew for five more minutes, turn off the gas, sprinkle with fresh herbs and close the lid tightly. Do not rush to serve immediately - let it be a little nastoyatsya and become even more delicious!

Conclusion

Each mistress, of course, has her own secrets in cooking this dish. Someone adds adzhika, replaces cilantro with parsley, adds coriander, tarhun or zir. One thing we know for sure is that once you prepare the chahohby at least once, you will permanently leave this recipe in your menu. We wish you to find your best option of combining spices and the cooking process to rejoice your Georgian people again and again!